Despite its name, this is not related to potatoes, even though it is similar in appearance and uses. Sweet potatoes can have white or reddish skins and are available from autumn to early summer. They are a popular feature of Creole cookery, and can be boiled, steamed or baked in casseroles, sweet dishes and pies, or baked in their jackets and eaten as a side vegetable. There’s no need to peel them unless the skins are very tough.
Low-fat. High in carotene, folic acid, pantothenic acid, vitamins B6, C and E.